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Chocolate Ganache | Dairy Free Dessert Topping

Chocolate Ganache | Dairy Free Dessert Topping | Nutrition & Recipes | Scoop.it
This dairy-free chocolate ganache is made with just two ingredients - coconut milk and dark chocolate chunks - and is a vegan topping for paleo brownies.
Kathy Heidebrecht's insight:

 

1/4 cup coconut milk

2.5 ounces dark chocolate chunks

 

Combine coconut milk and chocolate in a small saucepan

Heat over very low heat

Stir until melted

Remove from heat

Drizzle over ice cream, brownies or cake

Makes 1/3 cup ganache

 

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Amazingly Fluffy Gluten-&-Grain-Free Pancakes

Amazingly Fluffy Gluten-&-Grain-Free Pancakes | Nutrition & Recipes | Scoop.it

Can you think of a tastier way to start your day? I didn't think so...

Fluffy Gluten-&-Grain-Free Pancakes.  Author: Diana Keuilian 
Prep time  10 mins  Cook time  12 minsTotal time  22 mins Serves: 4

Kathy Heidebrecht's insight:

 

Ingredients

5 organic eggs

1 cup coconut milk, canned, full fat

2 Tablespoons coconut oil, melted

⅓ cup coconut sugar/palm sugar

2 Tablespoons pure maple syrup

1/4 teaspoon sea salt

1/2 cup coconut flour

1/2 cup arrowroot starch

2 teaspoons lemon juice and zest

1 Tablespoon baking powder

1 cup blueberries, organic, fresh or frozen

 

InstructionsIn a food processor combine all of the ingredients except the berries. Blend until smooth. Fold the berries into the batter.

 

Grease a large skillet or pancake griddle with coconut oil and place over medium heat. Place 1/4 cup scoops of batter onto the skillet, cover with a glass lid, and cook until bubbles form. Remove the lid, flip each pancake and then replace the lid and cook for another minute, until golden on both sides. Cooking with the lid on really helps your pancakes reach amazingly fluffy heights!

 

*Kathy:  I've been doubling the recipe and freezing the leftovers for a quick breakfast for my son. 

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Skillet Fried Chicken With Apple

Skillet Fried Chicken With Apple | Nutrition & Recipes | Scoop.it
2 pounds chicken tenders
sea salt and black pepper
¼ cup coconut flour
3 tablespoons coconut oil, divided
1 yellow onion, chopped
1 tablespoon garlic, minced
¾ cup broth (chicken or bone)
¾ cup Apple Cider
2 apples, seeded and diced
1 tablespoon apple cider vinegar
1 tablespoon fresh sage leaves, minced (use the smallest leaves intact as garnish)

INSTRUCTIONS

Season the chicken tenders on both sides with salt and pepper. Set 1 Tablespoon of the coconut flour aside, and dredge the chicken through the remaining coconut flour, shaking off the excess.
In a 12-inch skillet place 2 Tablespoons of the coconut oil over medium-high heat. Add the chicken and cook until browned, about 7 minutes per side. Transfer the chicken to a plate and tent with foil.
Add the remaining 1 Tablespoon of coconut oil to the same skillet over medium-high heat. Add the onions and garlic; cook for 5 minutes. Stir in the remaining 1 Tablespoon of coconut flour and cook for another 2 minutes.
Deglaze the skillet with the broth and cider and bring to a boil. Reduce the heat to medium and simmer until it thickens, about 5 minutes.
Add the apples, vinegar and sage. Season to taste with salt and pepper. Simmer until the apples soften, about 5 minutes. Add the chicken back to the skillet, and cover with the sauce. Garnish with fresh sage leaves. Enjoy!
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Holiday Cookies

Holiday Cookies | Nutrition & Recipes | Scoop.it
Here is what you need:

2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter or margarine softened
1 cup sugar
1 large egg
1 tbsp milk
2 tsp vanilla extract (I use Nelson Massey Vanilla Paste)
1 bag of Jolly Ranchers (or another hard candy such as life savers)

In a medium bowl combine flour, baking powder and salt. In a larger bowl beat butter and sugar until light and fluffy. Beat in egg, milk and vanilla until well combined. Slowly add flour mixture and beat until it is just blended. Shape dough into a disk and wrap up. Place in a refrigerator for 2 hours up to overnight (or if you are impatient like me you could place in the freezer for 30 minutes or so). The dough needs to be firm enough to roll out.
While the dough is chilling seperate out the colors you wish to use and place them in a plastic bag. With a meat mallet crush the candy. This is a fun step for the kids to join in on so have fun with it! As you can see the my son got creative with covering his ears from the banging lol.
Once the dough is firm enough, preheat oven to 350. When ready to cut out your shapes pull out a little bit at a time keeping the rest of the dough cold. Roll out the dough and using the cookie cutter cut out your shape. Then taking a smaller one cut out the inside section of the cookie and fill with the crushed candy.
Bake for about 10 or 11 minutes. The cookies will be just starting to get golden and the candy will be bubbling. Let set on pan to cool for a bit before moving them to a cooling rack.

Once cooled decorate! As you can tell I am not the greatest decorator but hey it was fun and something different! These cookies are nice and soft and moist, which is rare for a GF cookie!
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Rich & Creamy Peanut Butter Pie

Rich & Creamy Peanut Butter Pie | Nutrition & Recipes | Scoop.it
For the Crust:

2 pkgs Glutino Fudge Pretzels
1/4 cup sugar
4 tbsp melted butter

For the filling:

1 pkg cream cheese
1/2 cup peanut butter
1/2 cup powder sugar
16 oz whip cream thawed
about 15 mini peanut butter cups

In a bowl combine the ingredients. The chocolate may melt a bit but that is ok. Press into a 9 in pie pan. Place in the fridge to chill while you allow the cream cheese to soften and the whip cream to thaw.

Once the cream cheese is softened, in a stand mixer mix together the cheese. the peanut butter and the powder sugar until well blended and creamy. Then on a lower setting fold in half of the whip cream.

Pour the peanut butter filling into the pie crust. Spread the remaining whip cream on top of the filling, then garnish with peanut butter cups.

Place in fridge and chill for at least 2 hours- but best if you chilled over night!

Enjoy with a big glass of milk!
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Gluten Free Waffles

Gluten Free Waffles | Nutrition & Recipes | Scoop.it
Waffles have quickly become a favorite in our home now. We love them and if my kids had it their way we would have waffles every day.

Here is a really quick and easy waffle recipe. I will make this when I do not have any Sugar & Spice mix on hand. You can easily add some fruit to make these a special treat. Note: this is not my own recipe. This is a recipe I found across the web by numerous people:

What you need:

2 cups all purpose flour (this can be regular flour, to make GF I used Gluten Free Pantry All purpose flour)
3 tbsp sugar
1tbsp baking powder
2 eggs
1/4 melted butter
2 cups milk

Preheat your waffle maker (I use a Chef’s Choice Classic WafflePro and preheat it to 4).
mix all the dry ingredients in a bowl. Add the melted butter and the eggs. Add the milk slowly- the batter should be thick but still pourable- you may add more milk if needed. At this point if you want you can add 1/4-1/5 cup of fruit such as blueberries to the mix).
Pour 1/3 cup of batter into each side of waffle maker. Close and cook for 3-5 minutes until lightly golden.
Remove from waffle maker and place on a cooling rack for about 30 seconds. Serve warm with your choice of toppings!
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Light and Fluffy Gluten Free Cinnamon Roll Dough

Light and Fluffy Gluten Free Cinnamon Roll Dough | Nutrition & Recipes | Scoop.it
Use the basic dough recipe for just about anything! Cheesy bread, bread sticks, cinnamon rolls, cinnamon raisin swirl bread, stuff bread loaves and light n fluffy dinner rolls! I do!
Gluten Free Basic Dough Recipe:
1 can of evaporated milk
1 cup of boiling water
1 cup of warm milk
1/2 Tbs honey
3 Tbs yeast
1/2 cup sugar
1 Tbs salt
1/3 cup oil
1/3 cup unsalted butter
2 eggs
3/4 tsp xanthan gum
1 1/4 tsp guar gum
1 tsp baking powder
4-5 cups all purpose gluten free flour (divided)*

Start by getting the water boiling. Into a large mixing bowl cream together butter and sugar then add evaporated milk, boiling water, eggs, salt, oil. This is a whole lotta liquid! But liquid is good! In a separate bowl, warm milk and honey together but do not boil or scorch the milk. Once the honey and warm milk have made friends � add the yeast and stir just a bit then set aside while you deal with the dry ingredients.

I sifted the gluten free all purpose flour before measuring it into a completely separate bowl. Yes at this point I was using 3 different bowls, but better still soon you will have a 4th bowl in play. Did I mention I am not the most organized baker? I sifted out 6 cups of gluten free all purpose flour, into a 3rd mixing bowl because I was not sure how much it would take. I would recommend this! In the 4th mixing bowl I put 2 cups of flour, because I knew I would need way more than 2 cups so it was safe to use and sifted the guar gum/xantham gum/baking powder together.

Check on your yeast! Is it creating bubbles? Is it rising? Does it smell of wonderful delicious bready bread breadness? If yes, then yay! Add it to your liquids, making sure to get all the yeast into your mixing bowl! Now that we have all the liquids into one bowl, we can begin adding the dry ingredients.
Gluten Free Dough CAN Stretch!

First begin adding the mix of flour/gums/baking powder slowly to your liquids. This will be a sloppy mess at first, so go slowly and be patient. Once that mix is fully incorporated begin adding more sifted all purpose flour about a cup at a time. I did take a break while I was adding flour, to take a phone call and while I was on the phone the flour absorbed a lot of liquid. So I would recommend taking a 5 minute break!
Rising Dough!

I ended up using 4 1/2 cups of gluten free flour, but it may take slightly more or less depending on the ratios used in your all purpose mix. Now once your dough looks similar to mine, put a tea towel over it and walk away. Give the yeast and all the ingredients time to get to know one another. Bread is not an instant thing, it takes time. This rise should take about 20-ish minutes depending on how warm your kitchen is. You want your dough to almost double!

Then flour your counter, and turn the dough out. Its time to kneed some dough! Sprinkle a bit of flour onto your dough ball and kneed it for a few minutes, incorporating more flour until you have a nice smooth soft dough. Cover this again, and let it rise one more time. It will double again. Once the dough has doubled for a second time. You are done. Basic dough, full of great flavor and gluten free goodness! Ready to use for any idea you can dream up.
I made these into cinnamon rolls and sticky buns!

For rolls and sticky buns:
Roll out about 1/4th of the total dough at a time. Cover with butter, sugar and cinnamon. Use a good cinnamon, one that has an amazing aroma. There’s no point in using a cinnamon if it does not smell amazing, because the flavor reflects the aroma. Roll up and cut! Super simple. I put cinnamon rolls into a muffin pan so they are individual. Bake at 350 for about 15 minutes until the tops begin to turn golden brown. Frost or powder sugar on top

For sticky buns:
On the stove mix together:
4 Tbs butter
1 cup brown sugar
4 Tbs honey
2 Tbs corn syrup
1 cup chopped nuts
Melt all this together on the stove and then cover the bottom of a well greased cake pan, then add your sliced cinnamon rolls around the pan. Bake at 350 for around 15-20 minutes until they begin to turn golden brown. Remove from the oven and turn out onto a cookie sheet as soon as they come out!
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Baked Seasoned Onion Rings

Baked Seasoned Onion Rings | Nutrition & Recipes | Scoop.it
Ingredients:
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1 large onion
1 cup all-purpose flour (for gluten-free, use gluten-free all-purpose flour, available at stores)
1 cup water
olive oil spray
For the Seasoned Breadcrumbs:
2 1/2 cups Organic Plain Breadcrumbs ( gluten-free: use gluten-free breadcrumbs)
1 1/4 teasp + a pinch more salt
1/2 teasp onion powder
3/4 teasp garlic powder
3/4 teasp dry Italian Seasoning (or just dried Oregano)
(optional) red crushed peppers (added for spice)
(optional) pinch paprika

Directions:

Preheat the oven to 450 degrees.
Peel the onion. Slice the onion into thin slices (but not too thin, otherwise they will be flimsy break and difficult to handle). Separate the onion rounds for the onion rings.
Whisk together the flour and water. Set aside.
In a separate bowl, mix together the ingredients for the seasoned breadcrumbs. When using the breadcrumbs, take batches of prepared breadcrumbs at a time into a separate bowl to use in order to avoid ending up with a clumpy breadcrumb bowl (due to dipping the flour coated onion rings into the breadcrumb mixture).
Lightly spray a baking pan with olive oil. I prefer to bake directly on the tray for these onion rings, but you can just as easily line the baking tray with parchment paper prior to baking and spraying. (see notes below)
Line the onions, flour/water batter mixture, and seasoned breadcrumb bowls next to each other and next to the prepared baking tray.
Whisk the batter once more prior to starting. One by one, place each onion ring in the flour batter and coat well, then place into the seasoned breadcrumbs and coat well all around. If you find that your breadcrumbs start to get clumpy, feel free to replace them with fresh ones. Place the prepared onion ring on the prepared tray.
Once the tray is filled, lightly spray some olive oil on top of the onion rings.
Place the tray in the preheated oven and bake for about 6 minutes. Carefully flip each onion ring, and bake once again for 2-3 minutes until crispy and slightly browned (but not burnt). Note that ovens may vary, and since baking time is short, watch the onion rings frequently to ensure they do not burn.
Serve fresh. I devoured them as is without having to dip them in any condiment, but they also taste great with some of my Chipotle Green Onion Aioli !

Notes:

I prefer to use olive oil spray for a lot of my baking and cooking to minimize the amount of oil when baking, since most of the times you do not need that much, if any at all. The olive oil spray works perfectly with this dish, so I highly recommend it. If you do not have olive oil spray, you can simply lightly brush olive oil on the entire pan prior to placing the coated onion rings, and then lightly brush the top of the onion rings as well prior to placing them in the oven.

I also prefer to bake directly on the tray for these onion rings, but you can just as easily line the baking tray with parchment paper prior to using.
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DIY Mouthwash | DrEricZ.com

DIY Mouthwash | DrEricZ.com | Nutrition & Recipes | Scoop.it
DIY Mouthwash

Print
Author: Mama Z
Ingredients

1 cup of distilled filtered water
1 Tbsp alcohol-free witch hazel
1 tsp of baking soda
1 tsp carrier oil* (be sure NOT to use regular coconut oil - it can clog your pipes!)
10 drops of essential oils*
Mason jar for storage

Instructions

In a small glass, mix essential oils with carrier oil, witch hazel, and baking soda.
Fill glass with distilled water.
Swish in your mouth for 10-15 seconds and rinse.
Makes several applications.
Store remaining mouthwash in mason jar.

Notes
Sample Essential Oils Blends for Mouthwash:

*Lime, lemon, grapefruit
*Orange, clove, peppermint
*Cinnamon, clove, orange
*Chamomile, wintergreen
*Frankincense, myrrh

* No matter what allergies you may have, there's a carrier oil that's right for you. You can use any, or a combination of these: Avocado, Fractionated Coconut, Grapeseed, Jojoba, Sweet Almond.
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Master Granola Bar Recipe: The Only One You'll Ever Need

Master Granola Bar Recipe: The Only One You'll Ever Need | Nutrition & Recipes | Scoop.it
Master Granola Bar Recipe
Prep time: 5 minutes Cook time: >20 to 25 minutes Yield: 12 to 15 bars
Ingredients

Nuts (almonds, pecans, cashews—chopped or ground into flour)

Bulk (oats (rolled, quick, flour) + puffed rice cereal)

Sugars (light brown sugar, granulated sugar, molasses, coconut palm sugar, honey, pure maple syrup)

Mix-ins (coconut flakes, pumpkin seeds, hemp seeds, small dried fruit like raisins, chocolate chips)

Fat (virgin coconut oil (melted), neutral vegetable oil, butter (melted))

Kosher salt

Warm Spices (ground cinnamon, ground nutmeg)

Vanilla extract

Egg
Directions
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For Crunchy Granola Bars, combine 1 cup finely ground nuts, 1/2 cup granulated sugar (coconut palm sugar, light brown sugar and/or white granulated sugar), 2 cups old fashioned rolled oats, 2 cups puffed rice cereal in a bowl and mix. Add 1/4 cup honey, 5 tablespoons oil, a bit of kosher salt and as much pure vanilla extract as you like. Press firmly into a lined quarter sheet pan and bake at 325°F for about 25 minutes. Allow to cool before slicing into bars. For full, detailed instructions, see this post for crunchy granola bars.

For Chewy Granola Bars, combine 1 3/4 cups quick oats, 1 cup oat flour, 3/4 cup granulated sugar (coconut palm sugar, light brown sugar and/or white granulated sugar), 16 ounces nuts and/or other mix-ins in a bowl and mix. Add 8 tablespoons melted butter,
1 egg, a bit of kosher salt and as much pure vanilla extract and ground cinnamon as you like. Press into a lined 8-inch or 9-inch square baking pan, and bake at 325°F for about 25 minutes. Allow to cool before slicing into bars. For full, detailed instructions, see this post for chewy granola bars.

For No Bake Granola Bars, combine 2 cups old fashioned rolled oats, 1/2 cup oat flour, 2 cups puffed rice cereal, 1/2 cup coconut chips or other mix-ins (including nuts, if you like) into a bowl and mix. In a small saucepan, place the 1 cup granulated sugar (coconut palm sugar, light brown sugar and/or white granulated sugar), 1/2 cup honey and 1/4 cup oil (virgin coconut oil or neutral oil) and mix. Bring to a simmer over medium heat and continue to cook undisturbed for 45 seconds. Remove from the heat, add a bit of kosher salt and as much pure vanilla extract as you like. Allow to cool until not burning hot to the touch, then pour into the bowl of dry ingredients. Mix to combine and press into an 8-inch or 9-inch square baking pan. Allow to cool completely before slicing into bars. For full, detailed instructions, see this post for no bake granola bars.
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The Best Soaked Granola (Gluten-Free Option)

The Best Soaked Granola (Gluten-Free Option) | Nutrition & Recipes | Scoop.it
Step One: Soaking The Best Soaked Granola

Ingredients

STEP ONE: SOAKING
6 cups organic GF Rolled Oats (use regular or thick-cut rolled oats, not quick-cook or steel-cut oats)
2 cups organic rolled rye flakes (if gluten-free, use buckwheat groats per note below)
1/2 cup butter, melted
1/2 cup organic coconut oil, melted
1 can (14oz) *unsweetened canned coconut milk
2 cups filtered water
4 tbsp raw apple cider vinegar

Instructions

Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large ceramic (or glass) mixing bowl and add pure *coconut milk, water and vinegar; whisk to combine.
Add oats and rye flakes (or buckwheat groats); thoroughly combine using a large wooden spoon or rubber spatula.
Cover the bowl and place it in a warm area of your kitchen for 24-30 hours.
(*Please note: I do not recommend using coconut milk beverages, i.e. Silk or So Delicious brands as they contain potentially harmful additives. Instead, I recommend and use pure unsweetened canned coconut milk.)
Once oat mixture is finished soaking, you're ready for STEP TWO: BAKING.

Notes

GF Option: If you're gluten-free you can use ground buckwheat groats for the soak. You can decrease the amount to 1 cup of ground buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or ground buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or ground buckwheat groats for those who are GF) doesn't do much to reduce the phytic acid.

Print
Step Two: Baking The Best Soaked Granola

Yield: 10 cups (without add-ins)

Ingredients

STEP TWO: BAKING
3/4 cup pure honey (I prefer sage honey due to its mild flavor)
3/4 cup organic pure maple syrup
1 tsp sea salt
1 ½ tbsp ground cinnamon
1 tbsp pure vanilla extract

Instructions

After soaking time is completed, preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup, Use a small rubber spatula or whisk to blend together until well combined.
Pour the honey mixture over the soaked oats. Using large rubber spatula, combine the honey and oat mixtures, until well combined. (Tip: As shown in the step-by-step “Soaked Granola Photo Tutorial,” I start working at the edges to pull the soaked granola forward and allow the honey mixture to seep down. Then I keep pressing the soaked oats down using the top of rubber spatula, while turning the oats over and over, until everything is well incorporated.)
Spread the mixture out over two parchment paper-lined, 12x17-inch rimmed-baking sheets. Place baking sheets side-by-side in oven for best results. If you have to stack them, be sure to rotate them during bake time. Bake for 8 hours, turning the granola every two-hours (be sure to see tip for ensuring crispy granola below). Then turn off oven and allow to sit in warm oven overnight until completely cooled.
Remove cooled granola from the oven and mix in any “add-ins” you’d like (see suggestions above). Makes 10-cups of granola (without add-ins).
I recommend storing half in an airtight container in the pantry and the other half in a freezer-safe container in the freezer to preserve crispness.
Serve with chilled raw milk, whole milk yogurt or simply enjoy it as a delicious snack! See “Our Three Favorite Flavor Combos” above for ideas on how you can make your own delicious granola mixes! (Original recipe can be found at: Cooking God's Way.)

Notes

Tips for crispy, non-clumpy granola: If is very important that after two hours in the oven, you remove the baking sheets from the oven and use a large spatula to break up the large flat of granola into small sections by flipping over the granola in small sections. Then use the spatula to break-up the moist granola sections into smaller pieces for faster cooking/drying time. Place back in oven and bake for an additional two hours. Then again, remove the baking sheets from oven and repeat the process; flipping over and breaking the granola pieces into smaller sections. Keep repeating this process every two hours thereafter, getting the pieces smaller and smaller each time. When granola is mostly crisp (usually after 8 hours baking), carefully remove the parchment paper, leaving the granola on the baking sheet. Then, turn off the oven and leave the granola inside the oven with the oven door closed until completely cooled. The granola will get slightly crispier as it cools.

Another tip: I like to start baking my granola at Noon on a day I will be home. That way, I can follow the process described above so that the granola is mostly crisp by the time I am ready for bed. Then, I can turn off the oven and allow it to finish crisping-up overnight. (If still not crisp enough, simply bake at 200 degrees for another 30 minutes to one hour and then allow to cool completely.)
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Quinoa Chocolate Chip Cookies

Quinoa Chocolate Chip Cookies | Nutrition & Recipes | Scoop.it
¼ cup coconut oil, softened but not melted
⅓ cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon sea salt
1 egg
1 Tablespoon vanilla extract
2 cups blanched almond flour
1 cup cooked quinoa
1 (9oz) package stevia-sweetened chocolate chips

INSTRUCTIONS

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!
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Chewy Homemade Granola Bar Recipe—Endlessly Customizable!

Ingredients

1 3/4 cups (175g) certified gluten free old-fashioned rolled oats, processed by about half in a food processor

1 cup (120g) certified gluten free oat flour

3/4 cup (164g) packed light brown sugar (or granulated coconut palm sugar)

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 1/3 cups (160g) raw pecans, almonds and/or pumpkin seeds, roughly chopped

1 cup (about 80g) coconut chips

8 ounces mini chocolate chips, dried raisins and/or dried cranberries or other small dried fruit

8 tablespoons (112g) unsalted butter or virgin coconut oil, melted and cooled

6 tablespoons (126 g) combination of honey, pure maple syrup and/or molasses (I like to use 2 tablespoons of each)

1 egg (50 g, weighed out of shell), lightly beaten

1/2 teaspoon pure vanilla extract
Directions
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Preheat your oven to 325°F. Grease a 9-inch square pan, and then line it with unbleached parchment paper that overhangs 2 opposite sides of the pan. Set the pan aside.

In a large bowl, place the oats, oat flour, brown sugar, ground cinnamon and salt and whisk to combine, breaking up any lumps in the brown sugar. Add the chopped nuts, coconut chips, chocolate chips and dried fruit, and mix to combine. In a separate, medium-size bowl, place the melted butter or coconut oil, honey/maple syrup/molasses, egg and vanilla, and mix to combine well. Create a well in the dry ingredients, pour in the wet ingredients and mix to combine. Scrape the mixture into the prepared pan and press firmly into an even layer.

Place the pan in the center of the preheated oven and bake, rotating once during baking, until golden brown all over, about 25 minutes. Allow to cool in the pan for about 10 minutes and then transfer the pan to the freezer until very firm, about 30 minutes. Remove the pan from the freezer and lift the bars out of the pan by the overhung parchment paper. Peel back the paper, and slice into 12 rectangular bars with a sharp knife. Store in an airtight container in the refrigerator for up to a week, or the freezer for longer.

 
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Gluten-Free Apple Desserts--Top 175 Recipes for You!

Gluten-Free Apple Desserts--Top 175 Recipes for You! | Nutrition & Recipes | Scoop.it
If gluten-free apple desserts are your thing, you've come to the right place! Caramel apples, apple pie, apple crisps, apple bread, apple cake, and more.
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Gluten Free Soft Batch Chocolate Chip Cookies

Gluten Free Soft Batch Chocolate Chip Cookies | Nutrition & Recipes | Scoop.it
ngredients

1 7/8 cups (260 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 1/3 tablespoons (57 g) cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

2/3 cup (133 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)

1 tablespoon pure vanilla extract

1 egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Directions
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Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk once again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly distributed throughout the dough.

Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer). If you’re concerned that the cookie dough has chilled too much, flatten the balls of dough into disks about 1/2-inch thick before baking.

Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
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Gluten Free Brown Bread Recipe | Satisfying GF Bread

Gluten Free Brown Bread Recipe | Satisfying GF Bread | Nutrition & Recipes | Scoop.it
Hearty and "wheat-y" tasting, this gluten free brown bread recipe is sure to be a family favorite. So easy, and you don't need a bread machine!
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Jello Pie

Jello Pie | Nutrition & Recipes | Scoop.it
What you need for the Crust:

6 tbsp melted butter
1 1/2 cups finely crushed graham crackers
1/4 cup sugar

For the filling:

1 pkg of Strawberry Jello
1 1/2 cups water
3/4 cup sugar
2 tbsp cornstarch
1 quart of fresh strawberries sliced

Here are the steps:
For the crust- Mix graham crackers, butter and sugar in a bowl

For the crust- Mix graham crackers, butter and sugar in a bowl
Spread crust into desired pan- (can be standard pie pan) and place in fridge to cool while you prepare the rest of the pie.

Spread crust into desired pan- (can be standard pie pan) and place in fridge to cool while you prepare the rest of the pie.
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In a saucepan mix together 1 1/2 cups of water, 3/4 cup of sugar and 2 tbsp of cornstarch. Place over a medium heat. Stir frequently and bring to a light boil. Reduce heat and boil for about 2 minutes to thicken.
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Once the water and sugar mixture is thickened, remove from heat and add in Jello stirring until dissolved. Set aside to cool for about 10 minutes.
While the sauce is cooling, slice the strawberries if not already done, add them to the pie crust.

While the sauce is cooling, slice the strawberries if not already done, add them to the pie crust.
When the 10 minutes is up pour the sauce mixture over the strawberries. Be careful not to over flow it!

When the 10 minutes is up pour the sauce mixture over the strawberries. Be careful not to over flow it!
Place in the fridge and chill for at least 8 hours. Serve cold with some whip cream

Place in the fridge and chill for at least 8 hours. Serve cold with some whip cream

And that is it! Simple quick and easy. Prepare the day before and serve at what ever event you are preparing it for! Now be careful when pouring the sauce part in. I may have slightly had to many strawberries and it overflowed spilling all over the counter! But hey that is the fun of cooking right?!?!?! Below you will find the printable version of this recipe. This dish would be great for summer picnics, and I can see using this with other fruits like blueberry, cherry, raspberries or even mixed fruit with corresponding jello’s. A versatile pie for a versatile dish!
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Egg Casserole

Egg Casserole | Nutrition & Recipes | Scoop.it
One of the things I have been wanting is my Grandma’s Egg Casserole. With being on a tight budget I could not seeing using a whole loaf of gluten free bread to make it. I was really happy when I saw that with my weekly grocery ads was a recipe printed by our local paper. Everything is the same as my Grandma’s except one ingredient- Hash browns instead of bread! My daughter loved this and kept asking for more helpings! Enjoy!

3 1/2 cups frozen shredded hash brown
1 pound browned sausage
1 cup shredded Cheddar cheese
6 eggs, beaten
3/4 cup milk
1 tsp dry mustard
1/2 tsp salt
1 1/2 tsp black pepper

Spread the hash browns into the bottom of a greased 9X13 in pan. Sprinkle cooked sausage and cheese over the top.

In a bowl, combine the eggs, milk, dry mustard, salt and pepper. Pour egg mixture evenly over sausage and has browns. Cover and refrigerate 2 hours-overnight. Remove from refrigerator 20 minutes before baking.

Preheat oven to 350. Cover with foil and bake for 30 minutes. Uncover and bake for 10-15 minutes or until center is set.
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Soft Pretzels

Soft Pretzels | Nutrition & Recipes | Scoop.it
Came across this recipe online. There are a ton of pretzel recipes out there and they all pretty much have the same ingredients. This is a gluten and dairy free recipe and can easily be made egg free by substituting the egg with honey or butter (to keep dairy free use a dairy free butter). This was really good and easy to make. I think the dough can be very versatile and I plan on using it for a Ham and Cheddar loaf and some pizza bites.

What you will need:

1 cup warm water
2 tbsp yeast
2 tsp honey
2 2/3 cup flour mix (I used gluten free pantry- it already has guar gum in it)
1 tsp xanthan gum (only use if it is not included in your flour mix)
1 egg for brushing tops (substitute w/ honey or a non dairy butter)
Salt

Preheat oven to 425 and light grease a cookie sheet

Dissolve yeast in 1 cup warm water in a large bowl.

Add the Honey and flour. Blend into dough. Knead until well mixed…. If necessary add a little more water if to dry- or add flour if to sticky.
form into snake shapes and shape as desired (use your imagination- you can do traditional pretzel shapes or letters).
Place on a greased cookie sheet and brush with egg and sprinkle with salt.
Bake for 8-12 minutes until golden brown
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Apple Cinnamon Bread

Apple Cinnamon Bread | Nutrition & Recipes | Scoop.it
ngredients:

1 1/2 cups of an all purpose flour ( I used Gluten Free Pantry from Glutino)
1 cup sugar
1 tsp baking soda
2 tsp cinnamon
1 egg beaten
1/3 cup melted butter
1 cup applesauce

Preheat oven to 350

In a large mixing bowl combine the dry ingredients. Add in the egg, butter and applesauce and mix well. The dough should be about a pudding consistency.

Pour dough into a greased bread pan (it will be about half full). Bake in the oven for 45 minutes to 1 hour (knife will come out clean). Move to a cooling rack and let cool completely before serving.

I plan on trying to make some sort of a cinnamon crumb topping to put on top of this. But it tasted great as is! I hope your family likes it as much as mine did. Our loaf is already almost gone!
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Baked Apple Chips w/Cinnamon

Baked Apple Chips w/Cinnamon | Nutrition & Recipes | Scoop.it

Sprink apple slice with cinnamon.  Bake 1 1/2 hr at 275 on sheets lined with parchment paper.  Flip after first hour.  Remove before they turn brown. 

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Red Raspberry Fruit Leather

Red Raspberry Fruit Leather | Nutrition & Recipes | Scoop.it
Red Raspberry Fruit Leather

Ingredients:

1 package (12 ounces) frozen red raspberries, thawed

1/3 cup honey

1 teaspoon lemon juice



Instructions:

Preheat your oven to 170 degrees F. Line two baking pans with parchment paper. Combine the raspberries, honey and lemon juice in your blender and puree until smooth. Pour the raspberry mixture on both pans and smooth into a thin layer, less than 1/8-inch thick.

Bake for 3 hours or until the mixture is no longer wet, but still slightly tacky, rotating every hour and alternating levels. Cool the pans on wire racks to room temperature. Remove the fruit leather from the parchment paper and place on a cutting board. Cut, or tear, into chip-size pieces. Store with fresh pieces of parchment paper between the fruit leather layers in an airtight container.
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How To Cook Spaghetti Squash

How To Cook Spaghetti Squash | Nutrition & Recipes | Scoop.it
To Bake The Spaghetti Squash:

Start by carefully cutting the spaghetti squash in half, lengthwise.

EDIT: Many readers say that cutting it width-wise is even better because you get much longer strands. I haven’t tried that yet, but I am intrigued! (Have any of you tried it?)

Place the squash—flat sides up—in a baking pan. If desired, scoop out the seeds and brush the squash with olive oil and sprinkle with salt. I usually opt to scoop out the seeds after baking.

Place the pan on the middle rack in a non-preheated oven, and turn the oven to 460 F.

Most spaghetti squashes will take around 40-50 minutes to fully roast, depending on the size of the squash; but if you have a small squash, it’s a good idea to check it after 20-30 minutes or so.

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BBQ Carnitas Tacos

BBQ Carnitas Tacos | Nutrition & Recipes | Scoop.it
INGREDIENTS
Serves 12

2 (3 pound) boneless pork shoulders
2 Tablespoons olive oil
1 yellow onion, sliced
6 sprigs fresh oregano
2 Tablespoons minced garlic
1 cup chicken broth
¾ cup apple cider vinegar
2 Tablespoons coconut palm sugar
½ cup natural BBQ sauce (avoid ones with added sugars)
1 head butter lettuce
2 Tablespoons minced chives
¼ cup seeded, minced tomatoes
1 bunch radishes, thinly sliced

INSTRUCTIONS

Place a large skillet over high heat and in two batches, using 1 Tablespoon of olive oil per batch, brown the pork on all sides.
Place the onions, oregano and garlic in the bottom of a slow cooker and top with the browned pork. Deglaze the skillet with ½ cup of the chicken broth and pour over the pork.
In a bowl combine the remaining ½ cup broth, vinegar and coconut sugar. Pour over the pork.
Cover and cook on high for 6 hours or on low for 8 hours.
Remove the meat and shred. Strain the dripping and skim off the fat.
Preheat the oven to 400 degrees F. Place the pork on a baking sheet and drizzle with ½ cup of drippings. Roast until the pork begins to brown, about 20 minutes. Combine the pork with the BBQ sauce.
Assemble the tacos by filling large lettuce leaves with a scoop of pork. Sprinkle with chives, tomatoes and radishes. Enjoy!
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Salted Dark Chocolate Dipped Peanut Butter Cookies

Salted Dark Chocolate Dipped Peanut Butter Cookies | Nutrition & Recipes | Scoop.it
or the Peanut Butter Cookies

½ cup palm shortening
½ cup creamy peanut butter (no sugar added)
1 cup coconut palm sugar
1 teaspoon baking powder
¼ teaspoon sea salt
⅛ teaspoon baking soda
1 egg
2 Tablespoons coconut cream
1 teaspoon vanilla extract
2 cups blanched almond flour

For the Salted Dark Chocolate Dip

1 (9oz) bag of Lily’s dark chocolate chips
2 Tablespoons coconut oil
1 Tablespoons coarse sea salt

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the coconut sugar, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, coconut cream and vanilla. Beat in the almond flour.
Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheet. Use a fork, dipped in coconut oil, to make a crisscross on the top of each cookie. Bake 8-10 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Once cooled, transfer to the freezer for 10 minutes.
While the cookie cool, melt the dark chocolate and coconut oil in a lazy man’s double boiler over medium heat, stirring often until smooth. Dip the cold cookies in halfway into the chocolate, and then place on a parchment paper lined tray (make sure that it fits in your freezer!). Sprinkle coarse sea salt on the chocolate. Place the dipped cookies in the freezer for 15 minutes, or until set. Store leftovers in the freezer or the fridge to keep the chocolate set. Enjoy!
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Gluten-free Pumpkin Chocolate Chip Cookies

Gluten-free Pumpkin Chocolate Chip Cookies | Nutrition & Recipes | Scoop.it
2 1/4 cups (315 g) all purpose gluten-free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons pumpkin pie spice*

3/4 cup (150 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (125 g) pumpkin butter, store-bought or homemade

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

6 ounces semi-sweet chocolate chips

*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Directions
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Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps. Add the butter, pumpkin butter, then the vanilla and egg, and mix to combine. The dough will be thick, so keep mixing until all of the dry ingredients are incorporated into the wet ingredients. Add the chocolate chips, reserving a few to place on top before baking. Mix until the chips are evenly distributed throughout the dough.
Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1 1/2-inches apart. Roll each into a ball and press into a disk about 1/2-inch thick and return to the baking sheet. Place a few extra chips on top of each piece of dough. Place the baking sheet in the refrigerator or freezer until firm to the touch. This will help prevent them from spreading too much in the oven.
Place the baking sheet in the center of the preheated oven and bake, rotating once, until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
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101 Best Keto Spaghetti Squash Recipes - Low Carb

101 Best Keto Spaghetti Squash Recipes - Low Carb | Nutrition & Recipes | Scoop.it
This epic collection of the 101 Best Low Carb & Keto Spaghetti Squash Recipes will cover all of your low carb pasta needs! Atkins, Banting, THM, Gluten free
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